Eggplants can be found fresh and locally grown this time of year so it's a great time to add a new eggplant recipe to your repertoire. This salad makes an excellent side for dinner or a great main with some roasted chicken on top!Ingredients

2 cups egg plant

1 garlic cloves, pureed

2 tbsp oil

1 tbsp paprika

1 tbsp cumin

1/2 tsp salt

3 tbsp balsamic vinegar

4 cups chopped kale

2 tomatoes, diced

Instructions

Heat oil in a fry pan on medium. Add in garlic and saute for about 1 minute. Add in eggplant and brown for about 3 minutes.

Add in paprika, cumin and salt. Toss all ingredients so eggplant is completely coated. Saute for another 2-5 minutes.

Add in balsamic vinegar and continue cooking until eggplant is cooked (should be less than 5 minutes).

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Author

Kate ParkRD, CDE, PTS, MAN, BAScKate is a Registered Dietitian and self proclaimed foodie who studied her Master of Applied Nutrition at the University of Guelph. Currently she practices at a Family Health Team in Southern Ontario. Her greatest passion in life is food, so she spends her spare time teaching cooking classes and nutrition courses all over Ontario.